NUGR 5223 - Advanced Food Systems Management II

Resource management as applied to food servicde. Analysis of design production, service problems, and food safety requirements related to quality of food prepared, stored, and served in volume. The course will provide quantity food production experience through application of principles for determining needs; procuring, producing, and storing foods in quantity with the understanding of institutional equipment selection; use and maintenance and the practice of proper safety and sanitation measures. ServSafe certification from the National Restaurant Association is gained by the student as part of the course upon successful completion of the course and passing of the ServSafe Manager examination.